Ch 01 Professionalism

Professionalism

Chapter 1

Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved

After studying this unit
 You will be able to:
 Discuss the development of the modern food
service industry
 Name the key historical figures responsible for
developing food service professionalism
 Explain the organization of the classic and
modern kitchen brigades
 Appreciate the role of the professional chef in
modern food service operations
 Understand the attributes a student chef needs
to become a professional


Culinary Timeline
Past to the Present

In the 1500s, culinary guilds were
developed to dictate and monopolize
the preparation of certain food items.

Each guild governed the production of a
set of specific types of food.


Culinary Guilds
The Guild The Product
 Rotisseurs  Main cuts of meat

 Patissiers  Poultry, pies, tarts

 Tamisiers  Breads

 Vinaigriers  Sauces and stews

 Traiteurs  Ragouts

 Porte-chapes  Caterers


The First Restaurant
1765

Monsieur Boulanger opened the first
free-standing restaurant in Paris.

Boulanger’s contribution to the food
service industry was to serve a
variety of foods prepared on premises
to customers whose primary interest
was dining.


The French Revolution
1789-1799

The social structure in France changed.

The aristocracy, guilds and their
monopolies were abolished.

A budding restaurant industry emerged.

Chefs could cater to the growing middle
class.


Haute Cuisine
Early 19th Century

Antonin Carême (1783-1833)
“The Cook of Kings and the King of Cooks”

His stated goal was to achieve “lightness, grace, order
and perspicuity in the preparation and presentation
of food.”
 As a saucier he standardized the use of roux and
devised a system to classify sauces
 As a garde-manger he popularized cold cuisine
 As a culinary professional he designed kitchen tools,
equipment and uniforms
 As an author he wrote and illustrated important
texts on culinary arts

Marie-Antonin Carême


Cuisine Classique
Late 19th Century

Auguste Escoffier (1846-1935)
“Emperor of the World’s Kitchens”
Defined French cuisine and dining during La Belle Époque
Simplified food preparation and dining
Classified the five families of sauces

He wrote:
 Le Livre des menus – a guide to planning meals
 Ma cuisine – a survey of cuisine bourgeoisie (middle class
cuisine)
 Le Guide Culinaire – still in use today, a collection of
classical cuisine recipes and garnishes


Auguste Escoffier


20th Century
Fernand Point (1897-1955)
Refined and modernized classical cuisine and laid the
groundwork for nouvelle cuisine

Gaston Lenôtre (1920-)
Father of modern French pastry
Began a culinary school, L’École Lenôtre
Developed innovations in
Bavarians, charlottes and mousses
Mastered techniques of freezing baked products


American Culinary Revolution
Charles Ranhofer (1836-1899)
The first internationally renowned chef of an American
restaurant, Delmonico’s in New York City
Published:
 The Epicurean, which contains 3500 recipes

Alice Waters
Launched the New American cuisine
Her goal was to serve fresh, seasonal and locally grown
produce in simple preparations that preserved and
emphasized the foods’ natural flavors.


Fusion Cuisine

American cuisine has always been influenced by
cuisines from other countries. This is most
evident in fusion cuisine, which began in the
mid-1980s.

In fusion cuisine, ingredients or preparation
methods associated with one ethnic or
regional cuisine are combined with those of
another.


Influences on Modern Food Service
Operations
 New technologies
 Food storage
 Transportation
 New foods
 Hybridization
 Genetic engineering
 New concerns
 Health issues
 Public safety
 New consumers
 The global community


The Brigade

A system of staffing a kitchen so that each
worker is assigned a set of specific tasks

Classical
Front of the House
Modern


Classical
Chef de cuisine
Sous-chef/aboyeur
Chefs de partie

Saucier Poissonier
Grillardin Friturier
Rôtisseur Potager
Légumier Entremetier
Garde Manger Tournant
Pâtissier Commis


Front of the House
American French
Dining room manager Maître D'hotel
Wine steward Sommelier
Headwaiter Chef de salle
Captains Chefs d’étage
Front waiters Chefs de rang
Back waiters Commis de rang


The Modern Kitchen
 Master chef
 Executive chef
 Sous-chef
 Line cook
 Pastry chef
 Short-order cook
 Institutional cook
 Apprentice


The Professional Chef
What does it take?

 Knowledge
 Lifelong learning

 Skill
 Experience

 Taste
 Judgment
 Dedication
 Pride


Ch 01 Professionalism

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